JP3177629B2 - Meat products with blood cholesterol elevation inhibitory action - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to meat products.
More specifically, the present invention relates to a meat product capable of suppressing a rise in blood cholesterol and having a good texture.

[0002]

2. Description of the Related Art At present, the three major causes of death in adults are malignant neoplasms, heart diseases, and cerebrovascular disorders. Above all, ischemic heart diseases such as myocardial infarction tend to increase in both the number of patients and the number of deaths. . Arteriosclerosis and hyperlipidemia (especially hypercholesterolemia) are important underlying diseases for ischemic heart disease.
This is thought to be one of the main causes of increased animal fat intake. The 1992 National Nutrition Survey in Japan evaluated the increase in animal protein intake, but also pointed out problems due to the increase in animal fat intake and fat energy ratio.
To lower serum cholesterol levels by diet,
It is important to limit cholesterol and animal fat intake itself. It is known that serum cholesterol concentration is affected not only by dietary lipids but also by proteins.
It has also been reported that the consumption of vegetable proteins, especially soy protein, lowers serum cholesterol.

[0003]

As described above, excessive intake of meat products causes ischemic heart disease.
Meat products are good protein foods, are foods that are easy to ingest, and have usefulness such as excellent palatability and preservability. In addition, meat products, especially sausages, contain about 10 to 30% of fat, and the fat contributes to the expression of palatability such as texture and taste peculiar to sausage as well as improvement in calorie content. From such a viewpoint, there has been a demand for development of a meat product having a reduced fat content without reducing various characteristics of a meat product such as sausage. For this reason, various attempts have been made to reduce the fat content of meat products. However, when the fat content is reduced, a product that sufficiently satisfies the functionality cannot be obtained. On the other hand, reducing the fat content of meat products is one means of preventing ischemic heart disease, but more aggressive to achieve the primary purpose of reducing or suppressing blood cholesterol. Means are needed. The present invention has been made in view of the above-described problems, and aims to lower the fat content of a meat product and to suppress the reduction or increase of blood cholesterol, which is an essential object. An object is to provide a product that does not impair the original taste of the product.

[0004]

The gist of the present invention made to solve the above-mentioned problems is to make sausages, hams and the like.
, Bacon, corned beef, hamburgers, meat
Ball class, a meat product that has been selected from the group consisting of dumplings and dumplings, the fat content of conventional products the fat content (Japan food
Meat having a blood cholesterol elevation inhibitory activity characterized in that the content is reduced to 1/2 or less of that based on the description of the fourth revised edition of the standard composition table) and contains isolated soy protein, fibrous soy protein or concentrated soy protein. The meat product as described above, which contains vegetable oils and animal fats in substantially equal amounts as fat; at least one vegetable oil selected from soybean oil, rapeseed oil, safflower oil, sesame oil, and rice bran oil The meat product as described above, wherein the fatty acid composition (%) of the fat is 0.5% myristic acid.
1.5, myristoleic acid 0-0.2, pentadecanoic acid 0, palmitic acid 13.0-22.0, palmitoleic acid 1.5-2.5, heptadecanoic acid 0-0.3, heptadecenoic acid 0-0 0.3, stearic acid 5.0-9.0, oleic acid 24.0-60.0, linoleic acid 9.0-4
5.0, linolenic acid 0.2-6.0, arachidic acid 0.
1-1.0, 0.2-1.0 icosenoic acid, 0-0.2 arachidonic acid; the meat product as described above, containing 1-20 g of soybean protein per 100 g of product; soybean The meat product as described above, wherein the protein is isolated soy protein. The meat product of the present invention has a reduced fat content in the meat product and contains soy protein having a blood cholesterol-lowering effect, can exert an effect of improving blood lipids, and further has a texture of the meat product. It does not impair the taste or taste.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention has the above-mentioned constitution, and in the meat product of the present invention, the fat content is reduced to 1/2 or less by weight as compared with the conventional meat product. For example, when the meat product is Wiener sausage, the product usually contains 24.8 g of lipid per 100 g (refer to the 4th revised edition of the Japanese Food Standard Ingredients Table). The content is adjusted to 12.4 g or less per 100 g. The adjustment of the fat content can be performed by appropriately adjusting in the production process. For example, sausage is generally made by adding additives such as salt and nitrite to the raw meat, then salting in a low-temperature room for one day and night, cutting red meat and fat separately with a chopper, and kneading the red meat with a silent cutter. After adding seasonings, additives and the like to the mixture and kneading the mixture, the above-mentioned fat is further added to prepare a raw material mixture. Therefore, when fat is added to the red meat kneaded material to which seasonings and additives have been added, the fat content can be adjusted. The fat content of other meat products can be similarly adjusted during the manufacturing process.

In the present invention, it is preferable that vegetable fats and oils are contained as fats, and it is more preferable that the content of vegetable fats and oils and animal fats and oils is adjusted to be about 1: 1 by weight. As vegetable oils, for example, soybean oil, rapeseed oil, safflower oil, sesame oil, rice bran oil, olive oil, corn oil, sunflower oil, cottonseed oil, peanut oil, salad oil, etc., and / or a mixture of these oils and fats Is exemplified. By incorporating vegetable oils and fats, essential fatty acids such as linoleic acid and linolenic acid and unsaturated fatty acids having various physiological activities can be included in the product. More specifically, as shown in the fatty acid composition of Table 2 below, the content of vegetable fats and oils and animal fats is approximately 1:
By setting to 1, the meat product of the present invention has a reduced serum total cholesterol-saturating fatty acid and a monounsaturated fatty acid reported to have a serum total cholesterol-lowering effect as compared to the conventional product. Oleic acid) or polyunsaturated fatty acids. This is considered to be significantly involved in the serum total cholesterol increase suppressing effect of the meat product of the present invention. In addition, the ratio of saturated fatty acid: monounsaturated fatty acid: polyunsaturated fatty acid is also 3:
It is improved from 3.5: 1 to 1.3: 3: 1, and satisfies the recommended 1: 1.5: 1 standard for fatty acid balance. This indicates that the meat product of the present invention can be an important source of monounsaturated fatty acids that are currently difficult to consume.

[0007] The preferred fatty acid composition (%) of the fat containing vegetable oils and fats is 0.5% myristic acid.
1.5, myristoleic acid 0-0.2, pentadecanoic acid 0, palmitic acid 13.0-22.0, palmitoleic acid 1.5-2.5, heptadecanoic acid 0-0.3, heptadecenoic acid 0-0 0.3, stearic acid 5.0-9.0, oleic acid 24.0-60.0, linoleic acid 9.0-4
5.0, linolenic acid 0.2-6.0, arachidic acid 0.
Examples are the ranges of 1-1.0, 0.2-1.0 of icosenoic acid and 0-0.2 of arachidonic acid.

[0008] The meat product of the present invention is separated as soy protein.
Contains soy protein, fibrous soy protein or concentrated soy protein
In particular, it is preferable to use isolated soybean protein which contains soybean protein at a high level and has excellent binding properties. The soybean protein content may be any amount effective for lowering cholesterol, and is appropriately adjusted depending on the protein content of the soybean protein to be used, the form of the meat product, and the like. It is adjusted to about 15 g, more preferably about 8 to 10 g. If the soybean protein content is less than 1 g, the effect of inhibiting the increase in cholesterol of the soybean protein is poor, and if it exceeds 20 g, there is no problem, but the object can be achieved with this amount.

[0009] as meat products of the present invention is, for example, pork sausage, frankfurter, frankfurters, sausages such as bologna sausage, cold meats, bacon class, corned beef acids, hamburger acids, meatballs such, dumplings, Shuuma Lee, etc. Which include heated, semi-heated, or unheated meat products. Such a meat product can be prepared according to a conventional method, except that the fat content is reduced and soybean protein is contained.

[0010]

According to the meat product of the present invention, it is possible to obtain a food having a good texture, satisfying palatability, and suppressing a rise in blood cholesterol. In particular, it has been reported that when vegetable oils and animal oils are used in combination as fats, since they contain highly unsaturated fatty acids and polyunsaturated fatty acids, they have physiological activities such as a serum total cholesterol lowering action. It is also useful as a source of unsaturated fatty acids. Therefore, the meat product of the present invention is useful as a functional food, a health food and the like.

[0011]

EXAMPLES Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to these examples. Example 1 Pork leg lymph nodes and cartilage were completely removed and 3.5 k
g was put in a mixer as ground meat in a meat grinder. After stirring the mixer at 12 rpm / min for 2 minutes to sufficiently loosen the minced meat, 50 g of salt, 0.4 g of sodium nitrite, 10 g of polymerized sodium phosphate and 800 g of ice water were added.
The mixture was mixed and stirred at 0 rpm / min for 5 minutes, then sealed in a clean container, and allowed to stand in a refrigerator at 5 ° C. for 24 hours. On the other hand, the lymph nodes and cartilage of the pork meat were completely removed in the same manner,
Weigh the kg into a silent cutter and add ice water 1
kg, common salt 70 g and soybean oil 300 g were added and stirred for 40 seconds. Thereafter, 750 g of separated soybean protein (New Fujipro HN, manufactured by Fuji Oil Co., Ltd.) and 1 kg of ice water were added, and 6
After stirring for 0 second, a paste was obtained. This paste-like material and the minced meat left to stand for 24 hours are again put into a mixer,
The mixture was stirred at 20 rpm / min for 3 minutes to obtain a ground meat. This boiled meat was filled into sheep intestine, heated to a center temperature of 70 ° C. while smoking in a smoke chamber, and then cooled to obtain a meat product (sausage) of the present invention. Table 1 shows the composition (per g / 100 g) of the obtained sausage, and Table 2 shows the fatty acid composition of the fat. For comparison, the composition of a conventional sausage is also shown (according to the 4th revised edition of the Japanese Food Standard Composition Table). Also, instead of the above soybean oil,
Table 3 shows the fatty acid composition when other vegetable fats and oils were used.

[0012]

[Table 1]

[0013]

[Table 2]

[0014]

[Table 3]

Example 2 The sausage (group I) obtained in Example 1 was subjected to an organoleptic test and an cholesterol increase suppression effect test by an animal experiment. As a control, sausage containing only pork protein / soybean oil without using soybean protein (II) to examine the effects of fat as well as soybean protein
Group); and sausages containing only pork protein / lard (group III, general sausages). At this time, the amounts of the crude protein and the crude lipid were adjusted to the sausages of Group I. Table 4 shows the composition (per g / 100 g) of the obtained sausage.

[0016]

[Table 4]

[0017] The sensory test laden with practice as the 10 panelists (male 5 people 24 to 40 years of age and women 5 people) to target for each sausage of I~III group was subjected to a sensory inspection. The samples were used immediately after boiled for 5 minutes, and tested using the ingestion scale (Fact scale). The appearance, color, flavor, and meat quality were measured in Japan. The evaluation was performed according to the five-point method according to the agricultural and forestry standards. Table 5 shows the results. As shown in Table 5, the sausage according to the present invention had good properties in all of appearance, color, flavor, and meat quality, and also had excellent texture and binding properties.

[0018]

[Table 5]

Cholesterol Elevation Suppression Effect Test The sausage in each group was prepared by measuring the amount of crude fat and crude protein by the Soxhlet method and the Kjeldahl method, and then pulverizing the lyophilized product to a final composition of 20% protein and fat. It was blended with the feed so that the content was 12%. Table 6 shows the feed composition. As an experimental animal, an SD strain 5-week-old male rat weighing 120 to 160 g was used. After one week of preliminary breeding, the above-mentioned feed and water were freely available (10 animals per group). 28
One day later, blood was collected and major organs were removed for macroscopic observation. The collected blood was subjected to an automatic serum analyzer (manufactured by Olympus Optical Co., Ltd., AU-510) according to a standard method.
Total cholesterol (T-chol.), HDL-cholesterol (HDL-
chol.), free cholesterol (F-chol.), triglyceride (TG), and phospholipid (PL) were measured. Regarding the macroscopic observation of the organs, no abnormal findings were macroscopically observed in major organs such as liver, kidney, spleen, stomach, intestine, heart and lung. The measurement results of the serum lipid concentration are shown in Table 7 (mean ±
Standard deviation, unit: mg / dl). The significance test between groups is Scheffe
Was carried out according to the method described above. As shown in Table 7, the sausages of the present invention (Group I) showed higher levels of T-chol., HDL-chol., F-chol., And TG than the control sausages of Group II and Group III.
And PL both showed low values, indicating that the rise in blood cholesterol was suppressed.

[0020]

[Table 6]

[0021] *: P <0.05 **: p <0.01 (significant difference from group I)

Example 3 Clinical experiment Using the sausage of the present invention obtained in Example 1, the serum cholesterol level tends to be slightly higher than the normal level.
Thirteen adult male volunteers, 62 years old, conducted clinical experiments with sufficient explanation of the purpose of the test and the like and the consent of each volunteer based on the spirit of the Declaration of Helsinki. 1 week pre-observation period before sausage ingestion, 2
A test period of one week (135 g of sausage per day, about 11 g of soy protein) was set, and a one week observation period after ingestion was set. Conduct dietary surveys and nutritional guidance throughout the entire period, and set the total energy and animal fat intake of each volunteer to 10% and 20-30% more than the required amount, respectively, to increase the total fat and animal quality. Fat, vegetable fat, protein, carbohydrate and total energy intake were instructed to remain unchanged during the experiment. Blood sampling and weight measurement
The measurement was performed four times on an empty stomach immediately before the pre-observation period, immediately before the test period, immediately after the test period, and immediately after the post-observation period, and the serum lipids and other serum components were measured. After the test period, a doctor interview was conducted.

Regarding the change in the weight of the volunteers during the experiment, there was a slight increase in the body weight due to excessive energy after the end of the experiment compared to before the start of the experiment, but no significant difference was detected. In addition, no abnormal findings were found in the interviews with doctors, and the changes over time in serum total cholesterol concentration, serum HDL cholesterol concentration, and serum triglyceride concentration are shown in FIGS. 1, 2, and 3, respectively. During the test period, serum total cholesterol level and serum triglyceride level showed a significant decrease. Serum HDL cholesterol levels, which are said to suppress the development of coronary heart disease, significantly increased during the test period. From the above, the meat product of the present invention can improve serum lipids such as cholesterol, even in humans showing mild hypercholesterolemia, even if they tend to overeat animal fats and total energy due to overeating. It has been found to work.

Example 4 2.0 kg of pork leg meat and 1.0 kg of chicken fillet were ground into a meat grinder, placed in a mixer, and 1.5 kg of 5 mm square onion was added. Mixer at 12rpm
Per minute for 2 minutes to sufficiently disintegrate the minced meat and onion, then 2.0 kg of ice water, 80 g of salt, 80 g of sugar, 60 g of spices, 500 g of salad oil, 2.5 kg of bread crumbs, and separated soy protein (New Fuji Pro HN) 3 kg was added and the mixture was stirred at 1.2 rpm / min for 5 minutes. The obtained dough is shaped into a hamburger, heated with steam for 15 minutes to heat the center temperature to 80 ° C., cooled, added with sauce, and vacuum-packaged to obtain a meat product (hamburger) of the present invention. Was.
Table 8 shows the composition of the obtained hamburger steak, and Table 9 shows the fatty acid composition of fat. For comparison, the composition of a conventional product analyzed by the inventors is also shown. Table 10 shows the fatty acid composition when other vegetable fats and oils were used instead of the salad oil.

[0025]

[Table 8]

[0026]

[Table 9]

[0027]

[Table 10]

[Brief description of the drawings]

FIG. 1 is a graph showing the time course of the serum total cholesterol concentration of a human who has taken the meat product of the present invention.

FIG. 2 shows serum HDL of a human ingesting the meat product of the present invention.
It is a figure which shows the time-dependent change of a cholesterol concentration.

FIG. 3 is a graph showing changes over time in serum triglyceride concentration of a human who has consumed the meat product of the present invention.

────────────────────────────────────────────────── ─── Continued on the front page (51) Int.Cl. ⁷ Identification code FI A23L 1/317 A23L 1/317 A 1/48 1/48 (72) Inventor Mikako Sato 3-Chome Midorigahara, Tsukuba-shi, Ibaraki Japan (56) References JP-A-2-84151 (JP, A) JP-A-62-1198370 (JP, A) JP-A-4-228037 (JP, A) (58) Fields investigated (Int.Cl. ⁷ , DB name) A23L 1/29-1/30 A23J 3/00-3/16 A23L 1/307-1/318 A23L 1/48

Claims (6)

(57) [Claims] 1. Sausages, hams, bacon
, Corned beef, hamburgers, meatballs, giant
A meat product selected from Shouza and Shumai ,
Fat content of conventional products (Japanese food standard ingredient table No.
4 based on the description in the 4th revised edition) and containing isolated soybean protein, fibrous soybean protein or concentrated soybean protein, and having a blood cholesterol increase inhibitory action. 2. The meat product according to claim 1, which contains vegetable fats and animal fats and fats in substantially equal amounts as fats. 3. The meat product according to claim 2, wherein the vegetable oil is at least one selected from soybean oil, rapeseed oil, safflower oil, sesame oil, and rice bran oil. 4. Fatty acid composition (%) of fat is 0.5-1.5 myristic acid, 0-0.2 myristoleic acid,
Pentadecanoic acid 0, palmitic acid 13.0-22.0,
Palmitoleic acid 1.5-2.5, heptadecanoic acid 0-
0.3, heptadecenoic acid 0-0.3, stearic acid 5.
0-9.0, oleic acid 24.0-60.0, linoleic acid 9.0-45.0, linolenic acid 0.2-6.0, arachidic acid 0.1-1.0, icosenoic acid 0. 2-1.0,
The meat product of claim 2, wherein the arachidonic acid is 0-0.2. 5. Soy protein is added in an amount of 1 per 100 g of product.
The meat product according to claim 1, containing from about 20 g to about 20 g. 6. The meat product according to claim 5, wherein the soy protein is isolated soy protein.